Making Goli baje the
authentic way takes a little longer. It’s a 2 day process.

1)Mix all purpose flour with yogurt and salt to the
consistency of a pakoda batter and let it sit over night. (If you have sour
curd and if the region where you stay is humid then you can do this early morning
and keep the batter aside for at least 5 hours before making bajji.

2)Three hours before making bajji add all the chopped
ingredients and baking soda and if the batter is little thick add some water
and keep it aside.

3)Heat oil in a pan to deep fry, when the oil is hot by
using spoon or fingers drop the batter in the oil and fry until golden brown.

Welcome to PAAKASHAALE!
I am Pavithra and Cooking is my hobby. It is an art that can be enjoyed by anyone. Like most of you I started cooking after marriage. With lots of effort and encouragement from my hubby here I am with my blog.

Paaka-shaale a kannada word, which means culinary school. Here you will find Vegetarian recipes which I have tried and tasted in my kitchen.